Thursday, June 18, 2009

Doris Chan's Killer Brownies

Doris Chan, for the unfamiliar, is a premier crochet designer. Her blog, http://doriseverydaycrochet.blogspot.com shows her wit and personality. I'd love to have her for a neighbor!!! Yarn addict anonymous? I am an addict. . .

Anyway she posted this brownie recipe and I couldn't resist sharing it with you here. These are definitely not low-fat but then again, it's brownies. Did you really expect them to be healthy????

Here’s the recipe for the brownies I shared one night at the Big Bar on Two at TNNA Columbus 2009. Incredibly moist and meltingly smooth, these brownies should be kept refrigerated to extend freshness. They also freeze well. But that assumes there will be any left around to store. This pattern... uh, recipe... tells exactly how I make them, with specific ingredients to get the same results. Swap out at your own risk!

Skill Level No-Brainer

Size 8” by 8” square or 9” round, 1" deep; to serve a gang of crocheters, unless you are Ellen Gormley, in which case serves two

Prepare 8” square baking pan by lining with aluminum foil, allowing a few inches overhang on sides for lifting brownies later. Alternately, line the bottom of the 9” round pan with a circle of parchment. Either way, spray sides and bottom of pan with baking spray (or grease lightly with a little butter or vegetable shortening).

Row 1 (RS): In a microwaveable 2-cup measure or medium bowl, place butter and chopped chocolate, microwave on high power until melted, approximately 1 1/2 minutes, stirring 2 or 3 times.

Row 2: Pour the butter mixture into a large mixing bowl (bowl of stand mixer fitted with paddle attachment) and beat in the cocoa -- 15 seconds at medium speed.

Row 3: Beat in the sugar until it is incorporated -- another 15 seconds.

Row 4: Beat in the eggs and vanilla until incorporated -- about 30 seconds more.

Row 5: Beat in the softened cream cheese until you can only see tiny bits -- about 15 seconds more.

Row 6: Sift in the flour and salt and mix only until the flour is fully moistened -- a few seconds at low speed.

Row 7: Scrape the batter into the prepared pan and spread it evenly with spatula.

BakingRow 1: Place pan in the middle of oven, bake for 30 minutes. Batter should be set around the outside but the top should still look moist and shiny in the center. A toothpick inserted 1 inch from the edge will come out clean.Note: Avoid overbaking.

Row 2: Place the pan on a wire rack and cool completely. That’s the hard part, cause this requires a couple of hours of smelling chocolate but not being able to eat it.

FinishingWith clean spatula, loosen brownies from sides of pan. Using the foil overhang, lift the brownies out of the pan. Alternately, turn the brownies out of the round pan, peel the parchment off the bottom of the brownie round, then invert so the top is again on top.